I needed to use some of the fresh peas from the garden, but didn't want to do the traditional veggie side dish with them. Since we just got back from a two week camping vacation, we haven't had pasta in a while so I decided on a vodka sauce. Oh my this was fantastic .... I have more peas to use, maybe I should make it again tomorrow??16 ounce whole wheat penne pasta
1 tablespoon butter
1 package thinly sliced pancetta
1 small onion, finely diced
1/3 cup vodka
1 can rosemary and oregano diced tomato, pureed
1/2 cup heavy cream
1 cup fresh (or frozen) peas
grated parmesan
chopped fresh basil
Cook pasta one minute less than package instructions, drain and set aside. While water is boiling/pasta is cooking add butter to skillet, slice pancetta into thin strips and cook until just starting to brown. Add finely diced onion and continue to cook until pancetta is browned. Add vodka and cook until reduced by half, 2-5 minutes. Add pureed tomatoes, cream and peas. Cook until slightly thickened, about 10 minutes. Add pasta to sauce, toss over heat for one minute, then serve and garnish with parmesan and basil.
~ Enjoy ~
